Carrot Cake Cupcakes | The Recipe Critic



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These Carrot Cake Cupcakes are incredibly moist and tender with lots of tangy cream cheese frosting and a sprinkle of toasted pecans on top.

Spring cupcakes are a hit with everybody! Be sure to also try our Lemon Blueberry Cupcakes, Red Velvet Cupcakes, and Chocolate Nutella Cupcakes with Strawberry Whipped Cream.

An image of carrot cake cupcakes with cream cheese frosting and pecans.

Carrot Cake Cupcakes

There is something truly incredible that happens when you combine grated carrots with classic cupcake ingredients. Like zucchini bread, you won’t eat carrot cake cupcakes and think vegetables. Instead they are just super moist, perfectly sweet and spiced cupcakes with a tangy smooth cream cheese frosting and chopped pecans sprinkled on top for a little crunch.

It’s a great little handheld dessert that is perfect if you don’t want to go to the trouble of making a full-size stacked carrot cake. This recipe is so easy you can make it by hand!

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Emma Hayes

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